- Intelligent Discussion for the knife enthusiast

Username Post: Penne alla vodka
Journeyman KnifeNut!
12-16-11 21:10.38 - Post#2420754    
    In response to dwfender

Having worked for a good handful of "celebrity chefs" who've all published cookbooks, none of those recipes reflect what we actually do in the restaurant. The only cookbooks I buy are for basic reference, or for the pictures for inspirational ideas. Unless they are unbiased educational books, such as most things by harold mcgee, herve this, the under pressure book from T.K.

Even the charcuterie book by michael ruhlman i only use as a base for reference, not verbatim execution. Everyones taste and rhyme/reason for a recipe meets their specific needs, and I usually find that those recipes don't fit my needs. In regards to most celebrity chefs recipes, they will never divulge what they're really doing in their flagship restaurants, otherwise they're making themselves lose potential clients/business. However, I have noticed that thomas keller tends to go based off a lot of his actual recipes, it's really dependent on execution not so much the recipe.

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